Spinach Pesto Pasta Salad

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Light, vibrant, and packed with fresh flavors, this Spinach Pesto Pasta Salad is a deliciously wholesome dish that’s perfect for any occasion. Tossed with a bright, homemade spinach pesto, tender steamed broccoli and zucchini, and creamy feta cheese, this pasta salad is both satisfying and refreshing. Whether served as a side dish at a summer gathering or enjoyed as a light meal, this recipe is a fantastic way to highlight seasonal ingredients in a simple yet elegant way.

What is Pesto Pasta Salad?

Traditional pesto is made with basil, but this version swaps in nutrient-rich spinach for a mild, slightly earthy flavor and a boost of vitamins. It’s a perfect dish for the spring months when basil isn’t available yet in the garden!

The combination of steamed broccoli and zucchini adds texture and color, while crumbled feta provides a salty, tangy contrast to the fresh pesto. This dish celebrates the beauty of simple, high-quality ingredients, making it a wonderful addition to both everyday meals and special occasions.

Why You’ll Love This Recipe:

• Packed with Nutrients – Loaded with greens and fresh vegetables for a healthy, satisfying meal.

• Perfectly Balanced – Creamy feta, bright pesto, and tender-crisp veggies like steamed broccoli, zucchini, and peas create a delightful contrast.

• Make-Ahead Friendly – Great for meal prep or bringing to potlucks and picnics.

• Vegetarian/Vegan Friendly – This delicious vegetarian side dish can easily be made vegan by omitting the parmesan cheese in the pesto and the feta cheese in the pasta salad.

Gathering Ingredients:

• Baby Spinach. You will want to use fresh spinach for this recipe. If you do not have spinach, arugula, basil, or other greens can be substituted in its place.

• Garlic.

• Parmesan Cheese.

• Walnuts. You can also use pine nuts, almonds, or pecans for different flavor profiles!

• Salt & Pepper.

• Olive Oil. The type of olive oil that you use can heavily determine the final flavor of your pesto. Use Extra Virgin Olive Oil for a mild, light flavor.

• Lemon Juice. You can use bottled lemon juice, but fresh lemon juice is preferred. This helps to preserve the green color of the pesto.

• Pasta. You can use any short-cut pasta for this recipe such as penne, rigatoni, or rotini.

• Avocado Oil. You can use any neutral salad oil as a substitute.

• Peas.

• Zucchini.

• Broccoli.

• Chickpeas.

• Feta Cheese.

How to Make Spinach Pesto Pasta Salad:

Step One: In a food processor or mortar and pestle, combine the arugula, garlic, parmesan cheese, walnuts, salt, pepper, olive oil, and lemon juice.

Step Two: Pulse on high for about 4 to 6 minutes or until the pesto becomes smooth and creamy. Place the pesto in the refrigerator, covered, until ready to use.

Step Three: To make the pasta salad, in a large bowl toss together the pasta, avocado oil, peas, zucchini, broccoli, chickpeas, feta, salt, pepper, and the arugula pesto until everything is well combined.

Step Four: Serve the salad immediately or cover the bowl with plastic wrap and store in the refrigerator until ready to serve. The salad tastes best after it has been chilled for at least 30 minutes. The salad should last, chilled, for about 3 to 4 days.

Tips for the Best Spinach Pesto Pasta Salad:

• Blanch the Spinach for Brighter Pesto – Briefly blanching spinach before blending helps preserve its vibrant green color.

• Don’t Overcook the Vegetables – Steam the broccoli and zucchini until just tender for the best texture.

• Use High-Quality Olive Oil – Since pesto relies on a few simple ingredients, good olive oil makes a difference in the overall flavor. Extra Virgin Olive Oil is the best option for a mild flavored pesto!

• Chill Before Serving – Letting the pasta salad sit in the fridge for at least 30 minutes to allow the flavors to meld beautifully.

Serving Suggestions:

This pasta salad is a fantastic dish on its own, but it also pairs beautifully with grilled chicken, salmon, or a side of crusty bread. Serve it as part of a picnic spread, alongside roasted vegetables, or with a fresh citrusy white wine for a bright and refreshing meal.

Try serving this pasta salad alongside these other healthy recipes!

• Whimsical Spring Floral Country Loaf Bread

• Herb Roasted Chicken in Creamy White Wine Sauce

• Creamy Broccoli Cheddar Soup

Final Thoughts:

This Spinach Pesto Pasta Salad with broccoli, zucchini and peas is the perfect blend of fresh, creamy, and vibrant flavors. It’s a wonderful way to enjoy wholesome ingredients in a simple, flavorful dish that works for both warm summer days and light, nourishing meals year-round. Whether you’re making it ahead for meal prep or serving it fresh at a gathering, this easy pasta salad recipe is sure to be a hit.

xoxo Kayla

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Yield: 6-8

Author: Kayla Lobermeier

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Spinach Pesto Pasta Salad with Steamed Broccoli, Peas, and Zucchini

Tossed with a bright, homemade spinach pesto, tender steamed broccoli and zucchini, and creamy feta cheese, this pasta salad is both satisfying and refreshing. Whether served as a side dish at a summer gathering or enjoyed as a light meal, this recipe is a fantastic way to highlight seasonal ingredients in a simple yet elegant way.

Prep time: 45 MinTotal time: 45 Min

Cook modePrevent screen from turning off

Ingredients

Spinach Pesto:

• 2 cups (100 g) fresh baby spinach
• 2 cloves garlic
• 1/2 cup (50 g) parmesan cheese, shredded
• 1/3 cup (50 g) walnuts
• 1/2 tsp kosher salt
• 1/2 tsp ground black pepper
• 1/2 cup (120 ml) extra virgin olive oil
• 1 to 2 tsp (10 ml) lemon juice

Pasta Salad:

• 1/2 lb (226 g) dry short-cut pasta, cooked and cooled
• 2 tbsp (30 ml) avocado oil, or other neutral salad oil
• 1 cup (190 g) whole green peas, fresh or frozen and thawed
• 1 cup (170 g) green zucchini, sliced and steamed
• 2 cups (190 g) fresh broccoli florets, steamed
• 1 cup (200 g) chickpeas, drained
• 1/2 cup (75 g) feta cheese, crumbled
• 1 tsp kosher salt
• 1 tsp ground black pepper

Instructions

To make the Spinach Pesto:

1. In a food processor or mortar and pestle, combine the arugula, garlic, parmesan cheese, walnuts, salt, pepper, olive oil, and lemon juice. Pulse on high for about 4 to 6 minutes or until the pesto becomes smooth and creamy. Place the pesto in the refrigerator, covered, until ready to use.

To make the Pasta Salad:

1. To make the pasta salad, in a large bowl toss together the pasta, avocado oil, peas, zucchini, broccoli, chickpeas, feta, salt, pepper, and the arugula pesto until everything is well combined. Serve the salad immediately or cover the bowl with plastic wrap and store in the refrigerator until ready to serve. The salad should last, chilled, for about 3 to 4 days.

Nutrition Facts

Calories

532

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